Butternut Squash Risotto
Butternut squash risotto is the epitome of comfort food, perfect for chilly evenings. This creamy dish pairs the natural sweetness of roasted butternut squash with the rich texture of Arborio rice, creating a delightful and warming meal. Ideal for both festive gatherings and casual weeknight dinners, this risotto is not only delicious but also visually appealing, making it a true showstopper on any table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups butternut squash, diced
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup Parmesan cheese, grated
- 2 tbsp olive oil
- 6 fresh sage leaves
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- In a large pot over medium heat, add olive oil and sauté the finely chopped onion until translucent (about 5 minutes). Add minced garlic and cook for another minute.
- Stir in Arborio rice and toast for about 2 minutes to enhance flavor.
- Gradually add warm vegetable broth one cup at a time, stirring frequently until absorbed (20-25 minutes).
- Once the rice is al dente, fold in roasted butternut squash and fresh sage leaves. Mix well.
- Remove from heat and stir in grated Parmesan cheese until creamy. Adjust seasoning with salt and pepper as needed.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 4g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 22mg